Ina Garten’s Chicken Casserole Recipe – Cozy, Classic & Crowd-Pleasing
Ina Garten’s Chicken Casserole is a comforting, creamy baked dish with tender chicken, vegetables, and a golden topping. Perfect for weeknights or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Ingredients
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4 cups cooked shredded chicken
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4 tbsp unsalted butter
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⅓ cup all-purpose flour
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2 cups chicken stock
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1 cup heavy cream or half-and-half
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1 cup frozen peas
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1 cup diced carrots
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1 cup chopped celery
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1 small onion, diced
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1 tsp fresh thyme or ½ tsp dried
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Salt and pepper to taste
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1½ cups panko breadcrumbs (or 1 sheet puff pastry)
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2 tbsp melted butter (for breadcrumb topping)
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Optional: ¼ cup grated Parmesan cheese
Instructions
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Preheat oven to 375°F. Grease a 9×13″ casserole dish.
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Sauté onion, carrots, and celery in butter until soft.
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Stir in flour and cook 2 minutes. Slowly add chicken stock, whisking until thick.
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Stir in cream, salt, pepper, thyme, and Parmesan.
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Fold in cooked chicken and peas.
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Pour mixture into casserole dish.
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Top with buttery breadcrumbs or puff pastry.
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Bake 25–30 minutes until golden and bubbly.
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Rest 5–10 minutes before serving.
Notes
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Add sautéed mushrooms or wild rice for variation.
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Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
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Reheat at 350°F covered with foil for 20–25 minutes.